支链淀粉提取和链长分布测定方法研究进展
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摘要
本文介绍了支链淀粉提取和链长分布测定方法研究现状,对温水抽提法、盐类分级沉淀法、凝沉分离法、混合溶剂分离法、纤维素吸附法、电泳法和凝胶过滤层析法等提取方法进行比较。同时比较分析了高效空间排阻色谱-示差折光检测法(HPSEC-RI)、高效阴离子交换色谱-脉冲安培检测法(HPAEC-PAD)、荧光辅助糖电泳法(FACE)、紫外-可见分光光度法和全波段扫描分光光度法等各种支链淀粉链长分布测定方法的优缺点及其适用性,讨论了今后支链淀粉测定相关研究发展方向。
The paper introduces the research statue of amylopectin extraction and the assay method of chain length distribution. And the effects of warm water extraction method,salt fractionation method,sedimentation method,mixed solvent separation method,cellulose adsorption method,electrophoresis and gel filtration chromatography extraction methods were compared. And,the merit and demerit of HPSEC-RI,HPAEC-PAD,FACE,UV-Vis spectrometry and multi-wavelength spectrometry were compared and analyzed. The future development of amylopectin determination was discussed.
The paper introduces the research statue of amylopectin extraction and the assay method of chain length distribution. And the effects of warm water extraction method,salt fractionation method,sedimentation method,mixed solvent separation method,cellulose adsorption method,electrophoresis and gel filtration chromatography extraction methods were compared. And,the merit and demerit of HPSEC-RI,HPAEC-PAD,FACE,UV-Vis spectrometry and multi-wavelength spectrometry were compared and analyzed. The future development of amylopectin determination was discussed.
引文
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[4]赵营,赵凯,刘宁,等.支链淀粉结构分析研究进展[J].农产品加工(学刊),2013,16:86-88,91ZHAO Y,ZHAO K,LIU N,et al.Research advances in structure and function of amylopectin[J].Academic Periodical of Farm Products Processing,2013,16:86-88,91
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[8]刘奕,徐海明,程方民,等.稻米脱脂与未脱脂米粉的DSC热力曲线和RVA特征值比较[J].浙江大学学报:农业与生命科学版,2005,31(5):518-523LIU Y,XU H M,CHENG F M,et al.Comparison of DSC thermal curves and RVA properties between lipidfree and non-lipidfree in milled rice flours[J].Journal of Zhejiang University,2005,31(5):518-523
[9]王鹏,田晓琳,李文浩,等.脱脂对3种豆类淀粉理化性质的影响[J].中国粮油学报,2015(5):34-40WANG P,TIAN X L,LI W H,et al.Effect of defat treatment on physico-chemical properties of 3 kinds of legume starch[J].Journal of the Chinese Cereals and Oils Association,2015,30(5):34-40
[10]张杰,何义萍,韩小贤,等.脱脂对燕麦淀粉理化性质影响研究[J].中国粮油学报,2013(3):17-22ZHANG J,HE Y P,HAN X X.Study on effect of defatted oat starch on physical-chemical properties[J].Journal of the Chinese Cereals and Oils Association,2013,28(3):17-22
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[12]NAKAMURA,SUZUKI SHIGEO,NIKOKU Jiro.Starch science handbook[M].Asakura Bookstore,1977
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[14]刘洁,刘亚伟.直链淀粉与支链淀粉的分离方法[J].粮食与饲料工业,2005,2:15-17LIU J,LIU Y W.Methods of separating amylose from amylopetin[J].Cereal and Feed Industry,2005,2:15-17
[15]CANTOR S M,MERION T L,WIMMER E L.Alkaline earth hydroxide fractionation of starch:US,US2779692[P].1957
[16]刘莹.黄姜醋酸酯淀粉的制备工艺及其产物的表征[D].天津:天津科技大学,2008LIU Y.Preparation technology and characterization of dioscorea zingiberensis starch acetates[D].Tianjin:Tianjin University of Science and Technology,2008
[17]程科,许永亮,熊善柏,等.结晶法分离纯化大米直链淀粉[J].中国粮油学报,2008,2:170-173CHENG K,XU Y L,XIONG S B.Separating and Purifying Rice Amylose by Recrystallization[J].Journal of the Chinese Cereals and Oils Association,2008,2:170-173
[18]敖自华,王璋,许时婴.银杏淀粉的分离和纯化[J].食品科学,2001,1:23-26AO Z H,WANG Z,XU S Y.Study on extraction and purification of amylose and amylopectin from ginkgo(Ginkgo biloba L.)starch[J].Food Science,2001,1:23-26
[19]MADHUSUDHAM B,THARANATHAN R N.Structural.Studies of linear and branched fractions of chickpea and finger miller starches[J].Carbohydr.Res,1996,284:101-109
[20]TAKEDA Y,HIZUKURI S.Structures of branched molecules of amyloses of various origins,and molar fractions of branched and unbranched molecules[J],Carbohydrate Research,1987,165:139-145
[21]PELGROM P J M,SCHUTYSER M A I,BOOM R M.Thermomechanical Morphology of Peas and Its Relation to Fracture Behaviour[J].Food and Bioprocess Technology,2013,12(6),12:3317-3325
[22]JENKINS S.Morphological,thermal and rheological properties of starches from different botanical sources[J].Food Chemistry,2003,81(2):219-231
[23]RICHARD F.Tester,John Karkalas,Xin Qi.Starch—composition,fine structure and architecture[J].Cereal Science2004,39:151-165
[24]张燕萍.变性淀粉制造与应用(第二版)[M].北京:化学工业出版社,2007ZHANG Y P.Modified starch production and utilization[M].Beijing:Chemical Industry Publishing Company,2007
[25]S NYDER L R,Kirkland J J.Introduction to Modern Liquid Chromatography,Third Edition[M].Wiley,2009
[26]王炳强.仪器分析—色谱分析技术[M].北京:化学工业出版社,2011WANG B Q.Instrumental analysis-Chromatographic analysis technology[M].Beijing:Chemical Industry Press,2011
[27]蔡一霞,王维,朱智伟,等.不同类型水稻支链淀粉理化特性及其与米粉糊化特征的关系[J].中国农业科学,2006,39(6):1122-1129CAI Y X,WANG W,ZHU Z W.The physiochemical characteristics of amylopectin and their relationships to pasting properties of rice flour in different varieties[J].Scientia Agricultura Sinica,2006,39(6):1122-1129
[28]袁辛娅,黄莎莎.高效凝胶渗透色谱法测定羟乙基淀粉200/0.5氯化钠注射液的分子量[J].华西药学杂志,2010,25(1):83-84YUAN X Y,HUANG S S.Determination of molecular weight of hyroxyethl starch 200/0.5 injection by HPGPC[J].West China Journal of Pharmaceutical Sciences,2010,25(1):83-84
[29]MOORE J C.Gel permeation chromatography.I.A new method for molecular weight distribution of high polymers[J].Journal of Polymer Science Part A General Papers,1996,34(10):835-843
[30]成跃祖.凝胶渗透色谱法的进展及其应用[M].北京:中国石油化学出版社,1993CHENG Y Z.Progress and Application of Gel Permeation Chromatography[M].Beijing:China Petroleum and Chemical Publishing House,1993
[31]杨小雨,刘正辉,李刚华,等.高效液相体积排阻色谱法测定稻米支链淀粉链长的相对分子质量分布[J].中国农业科学,2013,16:3488-3495YANG X Y,LIU Z H,LI G H,et al.Determination of rice amylopectin chain-length distribution by using high performance size exclusion chromatography[J].Scientia Agricultura Sinica,2013,46(16):3488-3495
[32]李丁鲁,张建明,王慧,等.长江下游地区部分优质粳稻品种与越光稻米支链淀粉结构特征及品质性状比较[J].中国水稻科学,2010,24(4):379-384LI D L,ZHANG J M,WANG H,et al.Differences in amylopectin structure and grain quality of rice between some high-quality japonica cultivars from the Lower Yangtze River Region,China and Koshihikari from Niigata,Japan[J].Chinese Journal of Rice Science,2010,24(4):379-384
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